CN102925308B - Method for preparing beer yeast paste by carboxymethyl chitosan debitterizing - Google Patents
Method for preparing beer yeast paste by carboxymethyl chitosan debitterizing Download PDFInfo
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- CN102925308B CN102925308B CN201210429618.0A CN201210429618A CN102925308B CN 102925308 B CN102925308 B CN 102925308B CN 201210429618 A CN201210429618 A CN 201210429618A CN 102925308 B CN102925308 B CN 102925308B
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Abstract
The invention discloses a method for preparing beer yeast paste by carboxymethyl chitosan debitterizing. The method comprises the following steps of: adjusting the pH value of the beer yeast paste from 3.5-4.0 to 6.5-7.5 by a NaHCO3 solution; filtering with a 60-100-mesh screen to remove large particles and surface floating sundries; performing centrifugation at a rotation speed of 4,000-6,000r/min for 5-20 minutes; discarding the supernate to obtain the beer yeast paste; adding carboxymethyl chitosan into the pretreated beer yeast paste, wherein the addition amount of the carboxymethyl chitosan is 0.5-3% of the mass of the beer yeast paste; and controlling the pH value at 5-9, and reacting for 15-95 minutes. Through the invention, a good debitterizing effect is realized on the yeast paste, the reaction conditions are mild, and the reagents required for the reaction and the substances generated in the reaction process are non-toxic and environment-friendly; and by debitterizing the yeast paste, the comprehensive utilization ways of the yeast paste are increased, and the benefit value of the yeast paste is improved.
Description
Technical field
The present invention relates to a kind of method of utilizing cm-chitosan debitterize to prepare beer yeast slurry, specifically refer to by cm-chitosan beer yeast slurry is carried out to debitterize, belong to cm-chitosan adsorption technology field.
Background technology
According to statistics, within 2011, China's beer industry ultimate production reaches 4898.82 ten thousand kilolitres, within continuous ten years, keeps output the first in the world.In beer fermentation process, to add yeast, when yeast utilizes conversion of glucose ethanol, produce a large amount of thalline simultaneously, these thalline are continued on for beer fermentation except a part of, major part becomes beer yeast slurry, generally, all as discharging of waste liquid, account for 37% of beer waste water pollution load during discharge, Retrieve beer yeast can reduce beer waste water pollution load 50%.Waste yeast mud impurity is many, of poor quality, and larger brew-house is using waste yeast dried as feed, and the brew-house that scale is less directly enters water drain as waste water, flows in rivers and lakes, and this is contaminate environment both, has wasted again a large amount of Biological resources.
Beer waste yeast is nutritious, yeast cell moisture content 75%-85%, dry-matter accounts for the 15%-25% of weight in wet base, cerevisiae contain the multiple nutritional components such as rich in protein, nucleic acid, VITAMIN, carbohydrate, lipid material, mineral substance (Li Haixia. the gordian technique research [D] of used yeast slurry comprehensive utilization. Jilin University, 2009.), yeast soma material contains 50% protein, contains 18 seed amino acids etc., also has 8 kinds of indispensable amino acids of needed by human; Waste yeast is rich in nucleic acid, and wherein the massfraction of Yeast Nucleic Acid (RNA) is 2.7%-10.0%, and the massfraction of thymus nucleic acid (DNA) is 0.03%-0.516%, contains higher RNA/DNA ratio.Cereuisiae fermentum is rich vitamin, organic acid, sugar and 14 kinds of mineral substance phosphorus, iron, calcium, sodium etc. also.Therefore,, for the integrated application of the abundant beer waste yeast of nutrient composition content, become the important content of current research.
But, because the yeast somatocyte after brewage has strong bitter taste, cannot directly eat, die except bitter taste be the problem that must first will solve.Why there is strong bitter taste in beer yeast slurry, be mainly in brewing process, and the compositions such as the resin of hops and tannin adhere to that yeast somatocyte wall causes.In these compositions, be mainly alpha-acid, β-acid and iso-α-acid and some polyphenol substances, in its structure, be rich in hydrogen ion.Therefore can reach the object of debitterize with alkaline matter.
The main bitter material existing in beer yeast slurry is iso-α-acid.Iso-α-acid has strong bitter taste, its solubleness in water compared with alpha-acid high (Wang Renlei. the research [J] of the beer waste yeast self-dissolving processing condition based on the exploitation of functional seasonings. Chinese seasonings, 2010,8 (35): 40-42.).In the past, people utilize the alkaline matters such as sodium hydroxide, sodium bicarbonate to remove iso-α-acid mostly, but these material removal effects are not good, and consumption is large, affects economic benefit.
CMCS is a kind of important soluble derivative of chitosan carboxymethylation reaction, and the positive polysaccharide of biodegradable that has not only contained active amino but also contained carboxyl, therefore have good adsorption to acidic substance.In addition, because it is the soluble derivative that chitosan obtains through chemical modification, solvability improves greatly, is more conducive to react with many bitter substances, thereby the debitterize of yeast slurry is had to good effect.
Summary of the invention
The object of the present invention is to provide a kind of reaction conditions gentle, react the nontoxic cm-chitosan debitterize that utilizes of material producing in required reagent and reaction process and prepare the method for beer yeast slurry.
For realizing the object of the invention, adopt following technical scheme:
Utilize cm-chitosan debitterize to prepare the method for beer yeast slurry, comprise the steps:
(1) pre-treatment of beer yeast slurry: the beer yeast slurry NaHCO that is 3.5-4.0 by pH value
3solution adjusts pH to 6.5-7.5; Then adopt 60-100 eye mesh screen to filter, remove large-scale particle and surface flotation foreign material, 4000-6000r/min rotating speed centrifugal treating 5-20min, abandons supernatant liquor, obtains beer yeast slurry;
(2) debitterize: cm-chitosan is added in the pretreated beer yeast slurry of step (1), and the add-on of cm-chitosan is 0.5～3% of beer yeast slurry quality, controlling pH value is 5～9, reaction 15～95min.
For further realizing the object of the invention, substitution value >=80% of described cm-chitosan, deacetylation >=85%.
The add-on of cm-chitosan is preferably 1～2% of beer yeast slurry quality.
The add-on of cm-chitosan is further 2% of beer yeast slurry quality; The time of reaction is preferably 58min.
It is 7.5 that step (2) is preferably controlled pH value.
In beer yeast slurry, cerevisiae form is oval to circular, long 8-10um, and wide is 5-10um.
Utilize in cm-chitosan (CMCS)-NH of one aspect of the present invention
2with-COOH respectively with iso-α-acid in hydrogen and-OH reacts, and reduces the concentration of iso-α-acid; Utilize on the other hand other bitter substances that exist in cm-chitosan (CMCS) absorption beer yeast slurry as tannin, resin etc.And cm-chitosan is sorbent material, join in beer yeast slurry, do not affecting under the condition of the original quality of yeast, reduce the bitter taste in yeast slurry, expanded the Application Areas of yeast slurry, improved the using value of yeast slurry.
Compared with prior art, the present invention has following beneficial effect:
(1) the inventive method is easy, and reaction conditions is gentle, reacts the material producing in required reagent and reaction process nontoxic, environmentally safe.
(2) the present invention's cm-chitosan used is the soluble derivative that chitosan obtains through chemical modification, and solvability improves greatly, is more conducive to react with many bitter substances, thereby the debitterize of yeast slurry is had to good effect.
(3) the present invention's cm-chitosan used is easy to get, and consumption is few, and de-bittering effect is obvious.
Embodiment
For understanding better the present invention, below in conjunction with embodiment, the present invention is further illustrated, but the scope of protection of present invention is not limited to the scope of embodiment statement.
In embodiment, the testing method of relevant bitterness value is as follows below:
In 250mL iodine flask, accurately take yeast slurry 5g, accurately add 10mL distilled water to suspend, then adding 0.5mL concentration is the hydrochloric acid of 6mol/L, 20mL octane-iso and diameter are 2～3 of 2-4mm granulated glass spherees (being beneficial to vibration), cover tightly stopper, with electronic vibrating machine vibration 15min, make octane-iso extracting solution be emulsus.Static 30min, the upper strata stillness of night is moved in centrifuge tube, with the centrifugal 10min of 3000r/min speed, get the upper strata stillness of night, in 10mm quartz colorimetric utensil, under wavelength 275nm, take octane-iso as blank, measure its light absorption value, bitterness value represents with the BU of bitterness value unit in every gram of sample, according to the bitterness value of formula calculating below.
Calculation formula:
Y=A
275×50/G
In formula: Y-bitterness value (BU/g)
A
275-at wavelength 275nm place, record sample light absorption value
G-example weight (g)
Embodiment 1
Utilize cm-chitosan debitterize to prepare the method for beer yeast slurry, comprise the steps:
(1) pre-treatment of beer yeast slurry: cerevisiae form is oval to circular, long 8-10um, wide is 5-10um.Beer yeast slurry pH value is approximately 3.5-4.0, with the NaHCO of 0.5mol/L
3adjust pH to 7.Adopt 60 eye mesh screens to filter, remove large-scale particle and surface flotation foreign material, 5000r/min rotating speed centrifugal treating 10min, abandons supernatant liquor, obtains beer yeast slurry;
(2) debitterize: take the pretreated beer yeast slurry 15g of step (1) in the beaker of 250mL, measure 50mL distilled water in beaker, its pH value is 6.5.NaHCO with 0.5mol/L
3, pH value is adjusted to 8; In described beaker, add 0.1g cm-chitosan, at room temperature react 25min, measure the bitterness value of yeast slurry.Do three times parallel, average.The bitterness value that records beer yeast slurry is 3.80BU/g.The substitution value of cm-chitosan used, deacetylation is respectively 80% and 85%, buys from ZHEJIANG AOXING BIOTECHNOLOGY CO., LTD.
As a comparison case, repeat above step (1) and (2), different does not just add cm-chitosan in step (2), and the bitterness value that records beer yeast slurry is 10.87BU/g.
Added after cm-chitosan, bitterness value reduces.Bitter substance in cm-chitosan absorption beer yeast slurry has been described, has reduced the content of bitter substance, the bitter taste of beer yeast slurry is reduced.Expand the Application Areas of yeast slurry, prepared the yeast albumen powder of higher quality, improved the using value of yeast slurry.
Embodiment 2
Utilize cm-chitosan debitterize to prepare the method for beer yeast slurry, comprise the steps:
(1) pre-treatment of beer yeast slurry: cerevisiae form is oval to circular, long 8-10um, wide is 5-10um.Beer yeast slurry pH value is approximately 3.5-4.0, with the NaHCO of 0.5mol/L
3adjust pH to 7.5.Adopt 60 eye mesh screens to filter, remove large-scale particle and surface flotation foreign material, 4000r/min rotating speed centrifugal treating 20min, abandons supernatant liquor, obtains beer yeast slurry;
(2) take yeast slurry 15g in the beaker of 250mL, measure 50mL distilled water in beaker, with the NaHCO of 0.5mol/L
3solution is adjusted to 8 by pH value, in beaker, adds 0.1gCMCS, at room temperature reacts 55min, measures the bitterness value of yeast slurry.Do three times parallel, average.The bitterness value that records beer yeast slurry is 3.61BU/g.
Embodiment 3
(1) pre-treatment of beer yeast slurry: cerevisiae form is oval to circular, long 8-10um, wide is 5-10um.Beer yeast slurry pH value is approximately 3.5-4.0, with the NaHCO of 0.5mol/L
3adjust pH to 6.5.Adopt 100 eye mesh screens to filter, remove large-scale particle and surface flotation foreign material, 5000r/min rotating speed centrifugal treating 10min, abandons supernatant liquor, obtains beer yeast slurry;
(2) take yeast slurry 15g in the beaker of 250mL, measure 50mL distilled water in beaker, with the NaHCO of 0.5mol/L
3pH value is adjusted to 8, adds the CMCS of 0.25g, at room temperature react 55min, measure its bitterness value.Do three times parallel, average.The bitterness value that records beer yeast slurry is 3.15BU/g.
Embodiment 4
(1) pre-treatment of beer yeast slurry: cerevisiae form is oval to circular, long 8-10um, wide is 5-10um.Beer yeast slurry pH value is approximately 3.5-4.0, with the NaHCO of 0.5mol/L
3adjust pH to 7.Adopt 100 eye mesh screens to filter, remove large-scale particle and surface flotation foreign material, 6000r/min rotating speed centrifugal treating 10min, abandons supernatant liquor, obtains beer yeast slurry;
(2) take yeast slurry 15g in the beaker of 250mL, measure 50mL distilled water in beaker, with the NaHCO of 0.5mol/L
3pH value is adjusted to 7.5, adds the CMCS of 0.3g, at room temperature react 58min, measure its bitterness value.Do three times parallel, average.The bitterness value that records beer yeast slurry is 2.89BU/g.
Claims (5)
1. utilize cm-chitosan debitterize to prepare the method for beer yeast slurry, it is characterized in that comprising the steps:
(1) pre-treatment of beer yeast slurry: the beer yeast slurry NaHCO that is 3.5-4.0 by pH value
3solution adjusts pH to 6.5-7.5; Then adopt 60-100 eye mesh screen to filter, remove large-scale particle and surface flotation foreign material, 4000-6000r/min rotating speed centrifugal treating 5-20min, abandons supernatant liquor, obtains beer yeast slurry;
(2) debitterize: cm-chitosan is added in the pretreated beer yeast slurry of step (1), and the add-on of cm-chitosan is 0.5～3% of beer yeast slurry quality, controlling pH value is 5～9, reaction 15～95min; Substitution value >=80% of described cm-chitosan, deacetylation >=85%.
2. the method for utilizing cm-chitosan debitterize to prepare beer yeast slurry according to claim 1, is characterized in that: the add-on of cm-chitosan is 1～2% of beer yeast slurry quality.
3. the method for utilizing cm-chitosan to prepare debitterize beer yeast slurry according to claim 2, is characterized in that: the add-on of cm-chitosan is 2% of beer yeast slurry quality; The time of reaction is 58min.
4. the method for utilizing cm-chitosan to prepare debitterize beer yeast slurry according to claim 1, is characterized in that: it is 7.5 that step (2) is controlled pH value.
5. the method for utilizing cm-chitosan to prepare debitterize beer yeast slurry according to claim 1, is characterized in that: in beer yeast slurry, cerevisiae form is oval extremely circle, long 8-10um, and wide is 5-10um.
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Effective date of registration: 20180309 Address after: 516001 litchi city industrial area, Shuikou Town, Huicheng District, Huizhou, Guangdong Patentee after: JIN JIA ZHUANG (HUIZHOU) HEALTHY FOOD CO., LTD. Address before: 510640 Tianhe District, Guangdong, No. five road, No. 381, Patentee before: South China University of Technology |